| 延长即食海带保质期的研究 |
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| 引用本文： | 李风顺,刘秀河.延长即食海带保质期的研究[J].山东食品发酵,2007(3):53-56. |
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| 作者姓名： | 李风顺 刘秀河 |
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| 作者单位： | [1]山东九发食用菌股份有限公司,烟台264100 [2]山东轻工业学院食品与生物工程学院,济南250353 |
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| 摘 要： | 本文主要研究了采用化学方法即添加防腐剂的方法延长即食海带的保质期。结果发现添加增效尼泊金酯钠的效果明显好于其它防腐剂，确定添加0．250g／Kg浓度的增效尼泊金酯钠可有效地延长即食海带的保质期。
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| 关 键 词： | 即食海带 平酸菌 防腐剂 保质期 |
The Study on Prolonging the Durability of Instant Kelp |
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| Feng-Shun Li Xiu-He Liu.The Study on Prolonging the Durability of Instant Kelp[J].Shandong Food Ferment,2007(3):53-56. |
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| Authors: | Feng-Shun Li Xiu-He Liu |
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| Affiliation: | 1,Shandong Jiufa Edible Fungus Co., Ltd; 264100; 2, College of Food and Biologic Engineering, Shandong Institute of Light Industry, Jinan 250353 |
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| Abstract: | The durability of instant kelp can be prolonged by several chemic methods such as adding preservative. In our research, it indicated that the effect of the sodium Nipagin was preferable to other preservative obviously. When the concentration of the sodium Nipagin added was 0.250 g/Kg, the durability of instant kelp could be prolonged effectively. |
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| Keywords: | Instant kelp Bacillus stearothemophilus Preservatives Durability |
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